Pumpkin Pie Baked Oatmeal may be the most comforting breakfast we make in our house. I’ve been adjusting the recipe for the past two years and now it’s finally ready to share with all of you.
This recipe is delicious, easy to make, and kid-approved. The last time we made this for breakfast, the kids got into the leftovers before I even had a chance to put them away. It’s that good!
What is Baked Oatmeal?
Basically, baked oatmeal is oatmeal baked in the oven instead of cooked on a stovetop. The consistency changes to more “cake-like” than mushy. This was a big win in our house because my daughter won’t eat regular oatmeal. But the pumpkin pie baked oatmeal is one of her new favorites.
This recipe can be prepped ahead and baked in the morning. If you make it ahead of time, you can cut down the cooking time as the oats have already had time to absorb the liquid. (Often I’ll even add in a little extra liquid just to make sure it doesn’t get too dry.) It’s baked in the oven for 45 minutes, so we tend to make this on a weekend when we have a little extra time. Pumpkin pie baked oatmeal is also a perfect brunch recipe.
Variations of Baked Oatmeal
If you prefer the texture of baked oatmeal instead of regular oatmeal, you can change up your flavors easily. This recipe calls for 2 cups of pumpkin puree. You can change it to 2 cups of applesauce, or 1 cup applesauce and 1 cup mashed bananas. You can add in chopped apples, pears, or switch to berries. There are lots of different ways to play with this recipe and I encourage you to give it a try if you happen to be out of a pumpkin at the moment.
Here’s a pro tip for you. Use your blender to mix all the wet ingredients. It’s a time saver and I started doing this because I was using homemade pumpkin puree. If pumpkins are not in season, I’ll grab canned organic pumpkin from Thrive Market. (grab 25% off your first order!)
I’ve also added in the option to make these as oatmeal muffins! Just bake them in a lined muffin tin for about 20-25 minutes instead. This is a fun snack option for the kids and an easy addition to a lunch box. (swap out pecans with pumpkin seeds to make this nut-free)
Pumpkin Pie Baked Oatmeal Recipe
- 2 cups pumpkin canned or fresh
- 3 eggs
- 1 cup almond milk sub cashew or rice milk
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 2 1/2 cups oats rolled
- 1/4 cup ground flax seed
- 1 tbs pumpkin pie spice sub 1/2 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp ginger, and 1/4 tsp ground cloves.
- 3/4 tsp baking powder
- 1/2 tsp sea salt
- 1 cup pecans chopped
- 2 cup coconut yogurt optional topping
- Preheat oven to 375ºF. Grease a 9x11 baking dish with coconut oil.
- In a blender, or medium bowl, combine all wet ingredients until smooth.
- In a large bowl, mix together oats, flaxseed, spices, baking powder, and salt. Add wet ingredients and stir to combine. Pour into prepared baking dish.
- Sprinkle chopped pecans across the top of the oatmeal.
- Bake in preheated oven for 40-45 minutes or until the oatmeal feels set.
- Let cool slightly before serving. Enjoy warm or cool. Use coconut yogurt (or almond milk yogurt) as a topping. Store any leftovers in the refrigerator.
You know you have a great recipe when it disappears quickly at the family table. If you love pumpkin, try out my Paleo Pumpkin Spiced Smoothie. I think pumpkin is a delicious ingredient to enjoy year-round, not just in the fall season.